Description
This Cinnamon Sugar Bundt Cake is soft, buttery, and filled with layers of cinnamon sweetness. A cozy dessert with a moist crumb, perfect for coffee mornings or family gatherings.
Ingredients
2½ cups all-purpose flour
1½ tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp ground cinnamon
¾ cup unsalted butter, softened
1½ cups granulated sugar
3 large eggs
1 tbsp vanilla extract
1 cup sour cream
½ cup milk
¼ cup granulated sugar + 1 tbsp cinnamon (for swirl)
Optional glaze: 1 cup powdered sugar, 2 tbsp milk, ½ tsp vanilla
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. Cream butter and sugar for 4 minutes until light and fluffy.
4. Add eggs one at a time, mixing well, then add vanilla.
5. Alternate adding the dry ingredients with sour cream and milk, starting and ending with dry mix.
6. Pour half the batter into the pan, sprinkle half the cinnamon sugar, add remaining batter, and top with rest of cinnamon sugar.
7. Swirl gently with a knife.
8. Bake 50–60 minutes or until a toothpick comes out clean.
9. Cool 20 minutes, then invert onto a wire rack and cool completely.
10. Drizzle glaze over cooled cake or brush with melted butter and coat in cinnamon sugar.
Notes
Use room-temperature ingredients for smooth blending.
Avoid overmixing the batter to maintain a tender crumb.
Store covered at room temperature for 3 days or refrigerate up to a week.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American, Homemade
Nutrition
- Serving Size: 1 slice
- Calories: 460 kcal
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg